JP2000004785A - Food packaging body - Google Patents
Food packaging bodyInfo
- Publication number
- JP2000004785A JP2000004785A JP10196730A JP19673098A JP2000004785A JP 2000004785 A JP2000004785 A JP 2000004785A JP 10196730 A JP10196730 A JP 10196730A JP 19673098 A JP19673098 A JP 19673098A JP 2000004785 A JP2000004785 A JP 2000004785A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- cut surface
- food
- cream
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 12
- 235000013351 cheese Nutrition 0.000 claims abstract description 59
- 239000005022 packaging material Substances 0.000 claims abstract description 40
- 239000006071 cream Substances 0.000 claims abstract description 32
- 240000002129 Malva sylvestris Species 0.000 claims abstract description 25
- 235000006770 Malva sylvestris Nutrition 0.000 claims abstract description 25
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000014059 processed cheese Nutrition 0.000 claims description 6
- 229920005989 resin Polymers 0.000 abstract description 16
- 239000011347 resin Substances 0.000 abstract description 16
- 239000000020 Nitrocellulose Substances 0.000 abstract description 15
- 229920001220 nitrocellulos Polymers 0.000 abstract description 15
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 13
- 229910052782 aluminium Inorganic materials 0.000 abstract description 13
- 240000008415 Lactuca sativa Species 0.000 abstract description 10
- 235000012045 salad Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 30
- 235000021383 camembert cheese Nutrition 0.000 description 22
- 239000004793 Polystyrene Substances 0.000 description 12
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 12
- 229920002433 Vinyl chloride-vinyl acetate copolymer Polymers 0.000 description 12
- 229920002223 polystyrene Polymers 0.000 description 12
- 239000005033 polyvinylidene chloride Substances 0.000 description 12
- 235000002245 Penicillium camembertii Nutrition 0.000 description 11
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、カットして個包装
したチーズ類の包装体、特に、表面に白カビを生育させ
たナチュラルチーズ、プロセスチーズ、チーズフード又
はチーズ様食品の包装体に関する。本発明の食品包装体
では、チーズ類のカット面と包材との間にオイル層又は
クリーム層を設けることにより、包装後、加熱殺菌等を
行っても、カット面と包材との剥離性が良好であるとい
う特徴を有する。The present invention relates to a package of cheeses cut and individually packaged, and more particularly to a package of natural cheese, processed cheese, cheese food or cheese-like food having white mold grown on the surface. In the food package of the present invention, by providing an oil layer or a cream layer between the cut surface of the cheeses and the packaging material, after packaging, even if heat sterilization or the like is performed, the releasability between the cut surface and the packaging material. Is good.
【０００２】[0002]
【従来の技術】従来より、チーズを始めとして、タンパ
ク質を主成分とする食品が数多く知られている。そし
て、これらの食品については、カットして個包装したも
のも製品化されている。2. Description of the Related Art Conventionally, many foods containing protein as a main component such as cheese have been known. These foods are also cut and individually packaged.
【０００３】例えば、表面に食品用の白カビを生育させ
たカマンベールチーズ等の白カビチーズにおいては、賞
味期間を延長する目的で、包装後、加熱殺菌したタイプ
の製品が数多く流通している。そして、これらのチーズ
では、表面が生育した白カビで覆われているので、加熱
殺菌しても軟らかくなったチーズが洩れ出すことはな
く、また、包材の剥離性も良好である。しかし、これら
のチーズをカットして個包装した製品では、加熱殺菌す
ることにより、軟らかくなったチーズが洩れ出したり、
包材の剥離性が悪くなったりするので、カットして個包
装した加熱殺菌タイプの白カビチーズを商品化するに際
して、問題となっている。For example, many white mold cheeses such as Camembert cheese having white mold for food grown on the surface thereof are packaged and heat-sterilized for the purpose of extending the shelf life. Since the surface of these cheeses is covered with grown mildew, the softened cheeses do not leak out even when heat-sterilized, and the packaging material has good peelability. However, in products that are individually cut and packaged with these cheeses, heat-sterilization causes softened cheese to leak out,
Since the peelability of the packaging material is deteriorated, there is a problem in commercializing heat-sterilized white mold cheese cut and individually packaged.
【０００４】なお、白カビチーズをカットして個包装し
た殺菌タイプのチーズが市販されているが、個包装に使
用している包材については、ぬれ指数42以下の特殊な合
成樹脂を使用して、チーズのカット面と包材との付着を
防止している現状にある。しかし、この樹脂はぬれ指数
42以下の特殊な合成樹脂であり、通常の食品等の包装に
使用されている包材を用いた場合においても、カット面
と包材との剥離性を向上させることができる技術の開発
が望まれている。A pasteurized type cheese obtained by cutting white mold cheese and individually wrapping is commercially available. However, the packaging material used for individual wrapping is manufactured using a special synthetic resin having a wetting index of 42 or less. At present, the cut surface of the cheese is prevented from adhering to the packaging material. However, this resin has a wetting index
A special synthetic resin with a size of 42 or less, even when using packaging materials used for the packaging of ordinary food, etc., is expected to develop technology that can improve the peelability between the cut surface and the packaging material. It is rare.
【０００５】[0005]
【発明が解決しようとする課題】本発明者らは、上述し
たようなカットして個包装したチーズ類、特に、表面に
白カビを生育させたカマンベールチーズ等の白カビチー
ズにおいて、加熱後のカット面と包材との剥離性を向上
させるべく、鋭意研究を進めていたところ、チーズ類の
カット面にオイルやクリームを塗布して、カット面と包
材との間にオイル層又はクリーム層を設けることによ
り、通常の食品等の包装に包材として使用されているニ
トロセルロース樹脂、アルミニウム、ポリスチレン、塩
化ビニル酢酸ビニル共重合体、ポリ塩化ビニリデン等を
使用していても、加熱後のカット面と包材との剥離性を
良好にすることができることを見出し、本発明を完成す
るに至った。DISCLOSURE OF THE INVENTION The present inventors have found that the above-mentioned cuts and individually wrapped cheeses, particularly white mold cheeses such as Camembert cheese having white mold grown on the surface, are cut after heating. In order to improve the releasability between the surface and the packaging material, we have been conducting intensive research, apply oil or cream to the cut surface of cheeses, and create an oil layer or cream layer between the cut surface and the packaging material. By providing, even if using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc., which are used as packaging materials for ordinary food packaging, the cut surface after heating The present inventors have found that it is possible to improve the releasability between the material and the packaging material, and have completed the present invention.
【０００６】したがって、本発明は、通常の食品等の包
装に使用されているニトロセルロース樹脂、アルミニウ
ム、ポリスチレン、塩化ビニル酢酸ビニル共重合体、ポ
リ塩化ビニリデン等を包材として使用しており、カット
して個包装したチーズ類、特に、表面に白カビを生育さ
せたナチュラルチーズ、プロセスチーズ、チーズフー
ド、チーズ様食品等のチーズ類のカット面と包材との間
にオイル層又はクリーム層を設けて、加熱後の剥離性を
高めた食品包装体を提供することを課題とする。Accordingly, the present invention uses nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc., which are used for packaging of ordinary foods, as a packaging material. And individually packaged cheeses, especially natural cheese with white mold grown on the surface, processed cheese, cheese food, cheese-like food, etc. It is another object of the present invention to provide a food package having improved peelability after heating.
【０００７】[0007]
【課題を解決するための手段】本発明では、カットした
チーズ類、特に、表面に白カビを生育させたナチュラル
チーズ、プロセスチーズ、チーズフード、チーズ様食品
等のチーズ類を、通常の食品等の包装に包材として使用
されているニトロセルロース樹脂、アルミニウム、ポリ
スチレン、塩化ビニル酢酸ビニル共重合体、ポリ塩化ビ
ニリデン等で個包装するに際して、チーズ類のカット面
にオイルやクリームを塗布してオイル層やクリーム層を
設けることにより、加熱してもチーズ類のカット面と包
材との剥離性が良好な食品包装体を得る。According to the present invention, cut cheeses, particularly natural cheeses, processed cheeses, cheese foods, cheese-like foods and the like, which are grown with mildew on the surface, can be used as ordinary foods and the like. When individually packaging with nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, polyvinylidene chloride, etc., used as packaging material for packaging, apply oil or cream to the cut surface of cheeses By providing a layer or a cream layer, a food package having good peelability between the cut surface of cheeses and the packaging material even when heated can be obtained.
【０００８】なお、本発明で使用するオイルは、通常の
食用オイルであればいずれのオイルでも良く、また、本
発明で使用するクリームも、生クリームやイミテーショ
ンクリーム等いずれのクリームでも良い。[0008] The oil used in the present invention may be any oil as long as it is a normal edible oil, and the cream used in the present invention may be any cream such as fresh cream or imitation cream.
【０００９】次に、チーズ類の一例としてのカマンベー
ルチーズについて、そのカット面にオイルやクリームを
塗布し、オイル層やクリーム層を設けることによる剥離
性向上の効果を調べた試験例を示す。Next, test examples of Camembert cheese, which is an example of cheeses, for examining the effect of improving the releasability by applying oil or cream to the cut surface and providing an oil layer or cream layer will be described.
【００１０】[0010]
【試験例１】通常の食品等の包装に包材として使用され
ているニトロセルロース樹脂、アルミニウム、ポリスチ
レン、塩化ビニル酢酸ビニル共重合体、ポリ塩化ビニリ
デンを使用し、カットしたカット面にサラダオイルを塗
布して個包装したカマンベールチーズと、カットしたカ
ット面にサラダオイルを塗布せずに個包装したカマンベ
ールチーズとについて、各包材のカット面からの剥離性
を調べた。すなわち、通常のカマンベールチーズの製造
法に従って、カードメーキングした後、発酵を開始し
た。次に、発酵開始して10日目にカマンベールチーズを
６等分にカットした後、直ちに、本発明品においてはカ
ット面にサラダオイルを塗布して、また、対照品におい
てはカット面にサラダオイルを塗布せずに、各包材で個
包装した。この個包装したカマンベールチーズについ
て、さらに７日間発酵を継続した後、カップに充填し、
蓋材をシールして、 100℃で20分間レトルト加熱殺菌を
行った。そして、この加熱殺菌タイプの個包装したカマ
ンベールチーズについて、使用した各包材のチーズのカ
ット面からの剥離性を調べた。その結果を表１に示す。[Test Example 1] Using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer, and polyvinylidene chloride, which are used as packaging materials in the packaging of ordinary foods, etc., apply salad oil to the cut surface. With respect to the Camembert cheese that was applied and individually packaged, and the Camembert cheese that was individually packaged without applying the salad oil to the cut surface, the peelability of each packaging material from the cut surface was examined. That is, fermentation was started after card making in accordance with the usual method for producing Camembert cheese. Next, on the 10th day after the start of fermentation, the Camembert cheese was cut into six equal parts, and immediately after the present invention product, salad oil was applied to the cut surface, and in the control product, the salad oil was applied to the cut surface. Was not individually applied and individually packaged with each packaging material. About this individually packaged Camembert cheese, after continuing fermentation for further 7 days, filling in a cup,
The lid was sealed, and retort heat sterilization was performed at 100 ° C. for 20 minutes. Then, with respect to the individually packaged Camembert cheese of the heat sterilization type, the peelability of the packaging material used from the cut surface of the cheese was examined. Table 1 shows the results.
【００１１】[0011]
【表１】 ─────────────────────────────── 包材 本発明品 対照品 ─────────────────────────────── ニトロセルロース樹脂 剥離性良好 剥離性不良 アルミニウム 剥離性良好 剥離性不良 ポリスチレン 剥離性良好 剥離性不良 塩化ビニル酢酸ビニル共重合体 剥離性良好 剥離性不良 ポリ塩化ビニリデン 剥離性良好 剥離性不良 ───────────────────────────────[Table 1] ─────────────────────────────── Packaging material Invention product Control product ──────── ─────────────────────── Nitrocellulose resin Good peelability Good peelability Aluminum Good peelability Good peelability Polystyrene Good peelability Bad peelability Vinyl chloride vinyl acetate Copolymer Good releasability Poor releasability Polyvinylidene chloride Good releasability Poor releasability ───────────────────────────────
【００１２】これによると、ニトロセルロース樹脂、ア
ルミニウム、ポリスチレン、塩化ビニル酢酸ビニル共重
合体及びポリ塩化ビニリデンを包材として使用して、カ
ット面にサラダオイルを塗布しなかった対照品の場合に
は、加熱殺菌によるチーズの洩れはなかったが、使用し
た各包材のカット面からの剥離性は悪く、また、カット
して個包装した各チーズの保形性も悪かった。それに対
して、カット面にサラダオイルを塗布した本発明品の場
合には、加熱殺菌によるチーズの洩れはなく、使用した
各包材のカット面からの剥離性も良好であり、また、カ
ットして個包装した各チーズの保形性も良好であった。According to this, in the case of a control product in which salad oil was not applied to the cut surface using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer and polyvinylidene chloride as a packaging material, Although there was no leakage of the cheese due to heat sterilization, the peelability of the used packaging materials from the cut surface was poor, and the shape retention of the cut and individually packaged cheese was also poor. On the other hand, in the case of the product of the present invention in which salad oil was applied to the cut surface, there was no leakage of the cheese due to heat sterilization, and the peelability of each used packaging material from the cut surface was good. Each cheese packaged individually was also good in shape retention.
【００１３】[0013]
【試験例２】サラダオイルに代えて脂肪率40％の生クリ
ームを使用し、試験例１と同様の試験を行った。その結
果を表２に示す。Test Example 2 The same test as in Test Example 1 was performed using a fresh cream having a fat percentage of 40% instead of salad oil. Table 2 shows the results.
【００１４】[0014]
【表２】 ─────────────────────────────── 包材 本発明品 対照品 ─────────────────────────────── ニトロセルロース樹脂 剥離性良好 剥離性不良 アルミニウム 剥離性良好 剥離性不良 ポリスチレン 剥離性良好 剥離性不良 塩化ビニル酢酸ビニル共重合体 剥離性良好 剥離性不良 ポリ塩化ビニリデン 剥離性良好 剥離性不良 ───────────────────────────────[Table 2] 包 Packaging material Invention product Control product ──────── ─────────────────────── Nitrocellulose resin Good peelability Good peelability Aluminum Good peelability Good peelability Polystyrene Good peelability Bad peelability Vinyl chloride vinyl acetate Copolymer Good releasability Poor releasability Polyvinylidene chloride Good releasability Poor releasability ───────────────────────────────
【００１５】これによると、ニトロセルロース樹脂、ア
ルミニウム、ポリスチレン、塩化ビニル酢酸ビニル共重
合体及びポリ塩化ビニリデンを包材として使用して、カ
ット面に生クリーム塗布しなかった対照品の場合には、
加熱殺菌によるチーズの洩れはなかったが、使用した各
包材のカット面からの剥離性は悪く、また、カットして
個包装した各チーズの保形性も悪かった。それに対し
て、カット面に生クリームを塗布した本発明品の場合に
は、加熱殺菌によるチーズの洩れはなく、使用した各包
材のカット面からの剥離性も良好であり、また、カット
して個包装した各チーズの保形性も良好であった。この
ように、カマンベールチーズのカット面にオイルやクリ
ームを塗布して、オイル層やクリーム層を設けることに
より、加熱殺菌しても包材とカット面の剥離性を良好に
できることが判った。According to this, in the case of a control product in which a fresh cream was not applied to the cut surface using nitrocellulose resin, aluminum, polystyrene, vinyl chloride vinyl acetate copolymer and polyvinylidene chloride as a packaging material,
Although there was no leakage of the cheese due to the heat sterilization, the peelability of the used packaging materials from the cut surface was poor, and the shape retention of each cheese cut and individually packaged was also poor. In contrast, in the case of the product of the present invention in which fresh cream was applied to the cut surface, there was no leakage of the cheese due to heat sterilization, the peelability of each used packaging material from the cut surface was good, and the cut Each cheese packaged individually was also good in shape retention. Thus, it was found that by applying oil or cream to the cut surface of Camembert cheese and providing an oil layer or a cream layer, the peelability between the packaging material and the cut surface can be improved even by heat sterilization.
【００１６】また、表面に白カビが生育していて、カッ
ト面に包材が密着して個包装されており、かつ加熱殺菌
されているプロセスチーズ、チーズフード、チーズ様食
品等の包装体においても、カット面にオイルやクリーム
を塗布して、オイル層やクリーム層を設けることによ
り、包材とカット面の剥離性をより良好にできることも
判った。Further, in a package of process cheese, cheese food, cheese-like food, etc., in which white mold grows on the surface, the packaging material is individually packaged in close contact with the cut surface, and is heat-sterilized. However, it was also found that by applying oil or cream to the cut surface and providing an oil layer or cream layer, the releasability between the packaging material and the cut surface could be improved.
【００１７】[0017]
【発明の実施の形態】本発明の食品包装体は、カットし
たチーズ類、特に、表面に白カビを生育させたナチュラ
ルチーズ、プロセスチーズ、チーズフード、チーズ様食
品等のチーズ類のカット面にオイルやクリームを塗布し
てオイル層やクリーム層を設けることにより、加熱によ
るカット面と包材との付着を防止して剥離性を向上させ
たものである。そして、このような処理を施すことによ
り、通常の食品等の包装に包材として使用されているニ
トロセルロース樹脂、アルミニウム、ポリスチレン、塩
化ビニル酢酸ビニル共重合体、ポリ塩化ビニリデン等で
個包装しても、良好な剥離性を維持した食品包装体を得
ることができる。BEST MODE FOR CARRYING OUT THE INVENTION The food package of the present invention is used for cutting cut cheeses, especially natural cheese, processed cheese, cheese food, cheese-like food, etc., on which white mold is grown. By providing an oil layer or a cream layer by applying oil or cream, adhesion between the cut surface and the packaging material due to heating is prevented, and the releasability is improved. And by performing such a treatment, it is individually packaged with nitrocellulose resin, aluminum, polystyrene, vinyl chloride-vinyl acetate copolymer, polyvinylidene chloride, etc. In addition, a food package maintaining good peelability can be obtained.
【００１８】なお、チーズ類をカットするに際して、本
発明では、大きさや形状について特に制限はなく、個包
装することができる大きさや形状であれば良い。In the present invention, when cutting cheeses, the size and shape are not particularly limited, and may be any size and shape that can be individually packaged.
【００１９】また、チーズ類のカット面に塗布するオイ
ルやクリームについても、食品用として使用することが
できるものであれば特に制限はなく、植物性のものであ
っても良いし、動物性のものであっても良い。なお、チ
ーズ類のカット面に塗布するオイルやクリームの量につ
いては、カット面全体を覆うことができる量であれば良
く、例えば、カマンベールチーズの場合、３〜５mg/cm2
の量でカット面全体に途切れることなくオイルやクリー
ムを塗布することができる。なお、オイルやクリームを
カット面全体に途切れることなく塗布する方法として
は、刷毛等でカット面全体にオイルやクリームを塗布す
る方法、あるいは、トレーに入れたオイルやクリームに
カット面を接触させて塗布する方法等が簡便で好まし
い。The oil or cream applied to the cut surface of cheeses is not particularly limited as long as it can be used for food, and may be vegetable or animal. It may be something. The amount of oil or cream applied to the cut surface of cheeses may be any amount that can cover the entire cut surface. For example, in the case of Camembert cheese, 3 to 5 mg / cm 2
With this amount, oil and cream can be applied to the entire cut surface without interruption. In addition, as a method of applying oil or cream to the entire cut surface without interruption, a method of applying oil or cream to the entire cut surface with a brush or the like, or contacting the cut surface with oil or cream put in a tray. The application method is simple and preferable.
【００２０】次に、実施例を示し、本発明を詳しく説明
する。Next, the present invention will be described in detail with reference to examples.
【００２１】[0021]
【実施例１】包材としてニトロセルロース樹脂を使用
し、カットしたカット面にサラダオイルを塗布して個包
装したカマンベールチーズを製造した。すなわち、通常
のカマンベールチーズの製造法に従って、カードメーキ
ングした後、発酵を開始した。次に、発酵開始して10日
目にカマンベールチーズを６等分にカットした後、直ち
にカット面にサラダオイルを塗布し、ニトロセルロース
樹脂で個包装した。そして、この個包装したカマンベー
ルチーズについて、さらに７日間発酵を継続した後、カ
ップに充填し、蓋材をシールして、 100℃で20分間レト
ルト加熱殺菌を行い、加熱殺菌タイプの個包装したカマ
ンベールチーズを製造した。Example 1 A nitrocellulose resin was used as a packaging material, and salad oil was applied to the cut surface to produce individually packaged Camembert cheese. That is, fermentation was started after card making in accordance with the usual method for producing Camembert cheese. Next, on the 10th day after the start of fermentation, the Camembert cheese was cut into 6 equal parts, and immediately, salad oil was applied to the cut surface and individually packaged with a nitrocellulose resin. The fermented Camembert cheese is further fermented for 7 days, filled in a cup, the lid is sealed, and retort heat sterilization is performed at 100 ° C for 20 minutes. Cheese was manufactured.
【００２２】また、包材として、アルミニウム、ポリス
チレン、塩化ビニル酢酸ビニル共重合体及びポリ塩化ビ
ニリデンを使用し、同様にして、加熱殺菌タイプの個包
装したカマンベールチーズを製造した。Further, aluminum, polystyrene, vinyl chloride-vinyl acetate copolymer and polyvinylidene chloride were used as packaging materials, and similarly, heat-sterilized individually packaged Camembert cheese was produced.
【００２３】[0023]
【実施例２】包材としてニトロセルロース樹脂を使用
し、カットしたカット面に脂肪率40％の生クリームを塗
布して個包装したカマンベールチーズを製造した。すな
わち、通常のカマンベールチーズの製造法に従って、カ
ードメーキングした後、発酵を開始した。次に、発酵開
始して10日目にカマンベールチーズを６等分にカットし
た後、直ちにカット面に生クリームを塗布し、ニトロセ
ルロース樹脂で個包装した。そして、この個包装したカ
マンベールチーズについて、さらに７日間発酵を継続し
た後、カップに充填し、蓋材をシールして、 100℃で20
分間レトルト加熱殺菌を行い、加熱殺菌タイプの個包装
したカマンベールチーズを製造した。Example 2 Using a nitrocellulose resin as a packaging material, a fresh cream having a fat percentage of 40% was applied to the cut surface to produce individually packaged Camembert cheese. That is, fermentation was started after card making in accordance with the usual method for producing Camembert cheese. Next, on the 10th day after the start of fermentation, the Camembert cheese was cut into 6 equal parts, and then fresh cream was immediately applied to the cut surface and individually packaged with a nitrocellulose resin. Then, the fermented Camembert cheese was further fermented for another 7 days, filled in a cup, sealed with a lid, and kept at 100 ° C. for 20 minutes.
The mixture was pasteurized by retort heat for 5 minutes to produce heat-sterilized individually packed Camembert cheese.
【００２４】また、包材として、アルミニウム、ポリス
チレン、塩化ビニル酢酸ビニル共重合体及びポリ塩化ビ
ニリデンを使用し、同様にして、加熱殺菌タイプの個包
装したカマンベールチーズを製造した。Aluminum, polystyrene, vinyl chloride-vinyl acetate copolymer and polyvinylidene chloride were used as packaging materials, and heat-sterilized individually packaged camembert cheese was similarly produced.
【００２５】[0025]
【発明の効果】本発明のように、カットしたチーズ類、
特に、表面に白カビを生育させたナチュラルチーズ、プ
ロセスチーズ、チーズフード、チーズ様食品等の食品の
カット面にオイルやクリームを塗布することにより、通
常の食品等の包装に包材として使用されているニトロセ
ルロース樹脂、アルミニウム、ポリスチレン、塩化ビニ
ル酢酸ビニル共重合体、ポリ塩化ビニリデンを使用し
て、これらのカットしたチーズ類を個包装しても、加熱
によるカット面と包材との付着が生じず、カット面と包
材との剥離性が極めて良好な食品包装体を得ることがで
きる。EFFECTS OF THE INVENTION As in the present invention, cut cheeses,
In particular, by applying oil or cream to the cut surface of food such as natural cheese, processed cheese, cheese food, cheese-like food, etc., on which white mold has grown on the surface, it is used as a packaging material for packaging of ordinary food etc. Even if these cut cheeses are individually packaged using nitrocellulose resin, aluminum, polystyrene, vinyl chloride-vinyl acetate copolymer, and polyvinylidene chloride, adhesion between the cut surface and the packaging material due to heating It is possible to obtain a food package that does not occur and has extremely good releasability between the cut surface and the packaging material.
Claims (2)
装体であって、チーズ類のカット面と包材との間にオイ
ル層又はクリーム層を設けて加熱後の剥離性を高めた食
品包装体。1. A food package of cheeses cut and individually packaged, wherein an oil layer or a cream layer is provided between a cut surface of the cheeses and a packaging material to enhance the peelability after heating. Packaging.
ナチュラルチーズ、プロセスチーズ、チーズフード又は
チーズ様食品である請求項１記載の食品包装体。2. The food package according to claim 1, wherein the cheeses are natural cheese, processed cheese, cheese food or cheese-like food on which mildew has grown on the surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19673098A JP3393526B2 (en) | 1998-06-26 | 1998-06-26 | Food packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19673098A JP3393526B2 (en) | 1998-06-26 | 1998-06-26 | Food packaging |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000004785A true JP2000004785A (en) | 2000-01-11 |
| JP3393526B2 JP3393526B2 (en) | 2003-04-07 |
Family
ID=16362646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19673098A Expired - Fee Related JP3393526B2 (en) | 1998-06-26 | 1998-06-26 | Food packaging |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3393526B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012060896A (en) * | 2010-09-14 | 2012-03-29 | Snow Brand Milk Products Co Ltd | White mold cheese and method for producing the same |
| WO2014196593A1 (en) * | 2013-06-06 | 2014-12-11 | 雪印メグミルク株式会社 | Camembert cheese and process for producing same |
-
1998
- 1998-06-26 JP JP19673098A patent/JP3393526B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012060896A (en) * | 2010-09-14 | 2012-03-29 | Snow Brand Milk Products Co Ltd | White mold cheese and method for producing the same |
| WO2014196593A1 (en) * | 2013-06-06 | 2014-12-11 | 雪印メグミルク株式会社 | Camembert cheese and process for producing same |
| JP2014236674A (en) * | 2013-06-06 | 2014-12-18 | 雪印メグミルク株式会社 | Mildew cheese having enhanced flavor and production method thereof |
| AU2014275805B2 (en) * | 2013-06-06 | 2017-08-24 | Megmilk Snow Brand Co., Ltd. | Camembert cheese and process for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3393526B2 (en) | 2003-04-07 |
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